I have an electric oven which has a temperature setting, starting at 50c and goes up in 5 degree increments; [50,55,60,65,…]. It also has a fan to circulate air. (pictured below)
Will this be accurate/stable enough to do sous-vide? I'm asking about modern domestic electric ovens in general as opposed to my particular brand (whirlpool).
If I put my bagged meat in to a pot of, say 65deg water, and put it in the oven set for 65deg. Will the water ever get more than a degree or two above 65?
I suspect that even if the oven fluctuates +-10deg, the thermal mass of the water won't allow it's contents to fluctuate in temperature change so much, assuming of course that the oven will average at 65deg.
Has anyone tried sous-vide with their oven, or are the thermostats so inaccurate that it not likely to work?